Eggplant and Mozzarella Sandwich |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This summer I had an abundant crop of eggplant, and expanded my usage of the vegetable. This is served on a nice crispy Italian bread or French baguette. Nice for a weekend lunch or quick dinner. Ingredients:
1 medium eggplant |
3 tablespoons olive oil, divided |
2 medium purple onions, cut into very thin strips |
3 garlic cloves, minced |
1/4 teaspoon black pepper, freshly ground |
1 dash dried thyme |
2 plum tomatoes, seeded and cut into very thin strips |
2 tablespoons fresh parsley, chopped |
1 teaspoon white vinegar |
1 loaf italian bread (16 oz) or 1 french baguette |
1 garlic clove, cut in half |
6 ounces mozzarella cheese, thinly sliced |
Directions:
1. Line a baking sheet with aluminum foil; lightly oil the foil Cut the eggplant lengthwise into 1/2 inch thick slices. Place on the prepared baking sheet; brush with 1 tbsp olive oil. Broil 5 1/2 inches from the heat with the oven door partially opened for 6 to 7 minutes or until tender and golden - watch it so it doesn't burn. Coarsely chop the eggplant and set aside.
2. Saute onion, garlic, black pepper, and thyme in the remaining 2 tbsp olive oil in a large skillet over medium-high heat, stirring constantly, until tender. Stir in the reserved eggplant, tomatoes, parsley, and vinegar. Remove from heat and set aside.
3. Cut the bread in half lengthwise; rub each cut side with the halved garlic clove; place on an ungreased baking sheet. Broil until lightly browned. Place the reserved eggplant mixture on the bottom half of the toasted bread; top with mozzarella cheese slices. Broil 5 1/2 inches from the heat 1 to 2 minutes or until the cheese melts. Cover with the top half of the bread.
4. Cut into 4 portions, and serve immediately.
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